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Peach salad with vanilla yoghurt & toasted muesli
Peach salad with vanilla yoghurt & toasted muesli
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Ingredients:
  • 4 slipstone peaches, halved, stone removed, each half cut into 3 wedges
  • 6 strawberries, washed, hulled, thickly sliced lengthways
  • 80ml (1/3 cup) passionfruit pulp
  • 40.00 gm water
  • 20.00 gm caster sugar
  • 1 vanilla bean, split lengthways
  • 350g Greek-style natural yoghurt
  • 180g (2 cups) rolled oats
  • 20g (1/3 cup) wheat bran
  • 35g (1/3 cup) walnut halves
  • 40g (1/4 cup) sunflower seeds
  • 160ml (2/3 cup) maple syrup
Instructions:
  • Preheat your oven to 180°C, then combine rolled oats, wheat bran, walnuts, sunflower seeds, and maple syrup in a large bowl, stirring with a wooden spoon until everything is well mixed.
  • Spread the mixture evenly in a roasting pan and bake in a preheated oven for 30 minutes, stirring occasionally with a wooden spoon until golden brown. Allow to cool completely before serving.
  • Combine the peaches, strawberries, and passionfruit pulp in a large bowl, cover with plastic wrap, and chill in the fridge until needed.
  • In a small saucepan, combine water, caster sugar, and a vanilla bean. Bring to a boil over medium heat. Reduce heat to medium-low and simmer uncovered for 5 minutes until slightly thickened. Remove from heat and let cool for 5 minutes. Split the vanilla bean and scrape the seeds into the syrup using a sharp knife.
  • Mix the vanilla syrup and yogurt in a large bowl until thoroughly blended using a wooden spoon.
  • Ladle the peach salad into individual bowls, add a dollop of yogurt, and finish by sprinkling toasted muesli on top.

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